hahabogus > wrote in message >.. .

> Wedding Cake (Torta Nuziale)
> p. 298-300 Celebrations Italian Style
>
> * 2 cups buttermilk
> * 2 teaspoons baking soda
> * 4 cups unbleached all-purpose flour
> * ½ teaspoon salt
> * ½ pound (2 sticks) unsalted butter, softened
> * ½ cup solid vegetable shortening
> * 3 cups sugar
> * 10 large eggs, separated, at room temperature
> * 2 tablespoons almond extract
> * ½ cup finely ground hazelnuts
> * ½ cup finely ground walnuts
> * 1 cup shredded sweetened coconut
>
> Frosting
>
> * 1 pound unsalted butter, softened
> * ¾ mascarpone (or good-quality cream cheese, softened)
> * 12 to 13 cups sifted confectioners? sugar
> * 2½ tablespoons rum or almond extract
>
> Preheat the oven to 350° F. Butter and flour a 12 by 12 by 3-inch cake pan.
> Combine the buttermilk and baking soda in a bowl. Set aside.
>
> Sift the flour and salt onto wax paper.
>
> In a large bowl, with an electric mixer, cream the butter, shortening, and
> sugar until well blended. Beat in the egg yolks one at a time, making sure
> that each one is well incorporated before adding the next. Beat in the
> almond extract. Beat in the flour mixture alternately with the buttermilk
> mixture, blending well. Stir in the nuts and coconut.
>
> In another bowl, with clean beaters, beat the egg whites until stiff but
> not dry. With a large spatula, fold the egg whites into the batter. Pour
> the batter into the pan. Bake for 50 to 60 minutes, or until a cake tester
> inserted in the middle comes out clean.
>
> Cool the cake completely in the pan on a cooling rack. (At this point, the
> cake can be wrapped in heavy freezer paper, then in aluminum foil, and
> frozen for up to 1 month. It can be frosted still-frozen.)
>
> In a heavy-duty mixer or a food processor, beat or process the butter and
> cheese until smooth. Add the confectioners? sugar a cupful at a time,
> beating or processing to achieve a frosting that is easily spreadable but
> firm enough to pipe through a pastry bag. Add the extract. (The frosting
> can be made up to 3 days ahead. Store in an airtight container in the
> refrigerator. Let come to room temperature before using.)
>
> When ready to frost the cake, assemble a cake frosting knife, or icing
> spatula, a rubber spatula, and a pastry bag and assorted tips. Prepare a
> bowl of ice water.
>
> Using a pastry brush, gently brush any loose crumbs from the top and sides
> of the cake. Spread a small amount of the frosting on the cake platter or
> board to help anchor the cake and prevent it from shifting. Carefully
> position the cake on the platter or board. Slip a border of wax paper
> around the bottom edges of the cake to keep the platter or board clean.
>
> Apply a base coat of frosting to the cake, covering the top first then the
> sides. Dip the frosting knife in the ice water frequently and wipe clean to
> help keep the frosting smooth as it is spread and to prevent loose crumbs
> from making unsightly flecks in the frosting.
>
> Using the pastry bag and an assortment of decorative tips, pipe the
> frosting to make a design on the cake: swags, swirls, a basket-weave
> design, columns, free-form designs, or whatever you desire. Finish with a
> decorative border around the bottom of the cake. Carefully pull away the
> wax paper. Refrigerate the cake until ready to serve.
>
> To give the cake a final elegant touch, place a small spray of fresh
> flowers on the top.



Thanks! I think that's it!

-L.